Spiced Miso Wagyu Steak | Yusuke Yamamoto

Directions

1. In a small saucepan over medium heat, combine the sake and mirin. Heat for about 1 minute to evaporate the alcohol. Stir in the sugar and miso, cooking gently until the sugar dissolves and the mixture becomes smooth and glossy. Set aside to cool slightly.

2. Heat a heavy skillet over medium-high heat. Add a small piece of Wagyu fat to the pan, letting it render and coat the surface with its rich oil. Place the steak in the pan, starting with the larger, thicker side. Sear for 2–3 minutes until a deep golden crust forms.

3. Reduce the heat to low, cover the skillet with a lid, and let the steak cook gently for about 3 minutes. Flip the steak and repeat on the other side, cooking until both sides are golden brown and the steak reaches your preferred doneness.

4. Remove the steak from the pan, cover it loosely with foil, and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring a tender, flavorful result.

5. Thinly slice the steak against the grain and arrange it on a serving plate. Drizzle the miso sauce over the slices, followed by a touch of Cloud23 Sweet Jalapeño hot sauce to taste. Garnish with micro arugula for a fresh, peppery note and a sprinkle of dried chili for added heat.